Assistant Restaurant Manager (Meeting at Market)

The primary role of the Assistant Restaurant Manager is to support the day-to-day operations of the restaurant and ensuring exceptional guest experience. Assist the Manager in overseeing colleagues, managing finances, and maintaining high standards of service and quality. 

DUTIES & RESPONSIBILITIES: 

• Assist Restaurant Manager in overseeing all aspects of restaurant operations, including staffing, scheduling, and inventory management.  

• Be thoroughly familiar with all Meeting at Market menu items, specials, beverages, etc. Assist in the development of new marketing ideas within the department.  

• Maintain safe working conditions and practices. Expedite table turnover and table resetting.  

• Conduct daily pre-meal meetings with service staff. Conduct performance evaluations and disciplinary procedures. 

• Supervise floor during operation. Coordinate all functions in dining room during service. Set service staff schedules. Monitor and handle guest complaints, ensuring guest satisfaction.  

• Review departmental profits, payroll expenses, and maintain other expense control sheets. Identify and implement methods for efficiency and reduction of payroll costs.  

• Prepare monthly, quarterly, and yearly budget forecast. Administer pay increases according to length of service, performance evaluation and hotel policy  standards.  

• Coordinate and supervise the ordering of all Meeting at Market supplies. Conduct monthly inventory of supplies. 

• Negotiate with external vendors.  

REQUIRED SKILLS & EXPERIENCE: 

• College or vocational degree required, preferably in hotel/restaurant management, sales, or marketing.  
• Minimum five years of experience in leadership position in a 4- or 5-star restaurant, with minimum three years of progressive management.  
• Accounting, budgeting, and financial statement working knowledge.   
• Proven leadership qualities.   
• Full working knowledge of restaurant operations, budgets, and management.   
• Ability to communicate with hotel guests, suppliers, and employees to their understanding.   
• Knowledge of all applicable State/Federal labor, liquor, and restaurant laws & regulations.   
• Ability to provide friendly, efficient, and courteous service to guests.   
• Ability to analyze written reports and prepare written or typed reports.   
• Ability to access, input, and retrieve information on the computer system.   
• Ability to work independently and exercise judgment to resolve personnel and production issues that arise during daily operations.   
• Ability to handle the stress inherent in overseeing operations, interacting with colleagues, and resolving guest problems.   
• Ability to work under pressure, be organized, self-motivated, and work well with others.   
• Strong positive attitude and ability to initiate a light conversation with guests.   
• Knowledge of hotel property and operating hours of each guest service area. Basic knowledge of Charleston and surrounding areas.   
• Ability to provide legible communication.   
• Must be able to complete work in a timely, accurate and thorough manner.   
• Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel.   
• Understanding of the luxury hotel environment.   
• Additional foreign language skills a plus.

PHYSICAL REQUIREMENTS: 

• The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job: 

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.  

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.  

• The role may require extended periods of time on your feet, especially during peak hotel hours or events.  

• Clear vision is important for reading reports, analyzing data, and overseeing (enter department) activities.  

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